I have a soft spot for chicken in a rich, creamy sauce, and this Keto Tuscan Chicken is my idea of perfection. Spinach, garlic, sun-dried tomatoes, and a touch of lemon juice provide just the right balance for the lightly breaded seasoned chicken and decadent sauce. Sometimes when I am craving an extra pop of flavor, I will sprinkle on some goat cheese.
Chicken – 1 ½ pounds boneless skinless chicken breast or thighs – ⅓ cup almond flour – ⅔ cup grated parmesan cheese divided – 1 teaspoon Italian seasoning – 1 teaspoon sea salt – ½ teaspoon fresh ground black pepper – ¼ cup avocado oil Vegetables and Sauce – 2 cups chopped spinach – ⅓ cup sundried tomatoes chopped – 1 teaspoon minced garlic – 2 tablespoons chicken broth or white wine – 3 tablespoons lemon juice – 1 cup heavy cream – Optional: goat cheese for topping
Place the chicken in a zip-top bag and pound to an even thickness using a meat mallet. (If you are using chicken thighs, minimal pounding will be necessary.)
Combine the almond flour, 1 /3 cup of parmesan cheese, Italian seasoning, salt, and pepper in a shallow bowl.
Coat the chicken in the flour mixture using your hands to press the coating into the chicken.
Heat a large skillet to medium heat and add the oil. Heat to about 350° F. Cook for about 7 minutes per side until the chicken is a deep golden brown. The internal temperature should be about 160° F.
Remove the chicken from the pan and tent with foil.
Add the spinach and sundried tomatoes to the pan and cook until the spinach wilts, about 1 to 2 minutes. Add the garlic and cook for 30 more seconds.
Add the broth to the pan, and scrape up any browned bits.
Add the lemon juice, heavy cream, and remaining ⅓ cup of parmesan cheese.
Cook for 3 to 5 minutes, stirring constantly until the cheese melts.
Return the chicken to the pan, and coat with the sauce.